icebox

This no-bake strawberry pie is so simple to make! The filling is creamy and fluffy with a tart and sweet flavor. There are bits of strawberry in every bite! The graham cracker crust is the perfect vessel for the filling. When ready to serve, watch everyone's eyes light up at their first bite. A delicious summertime dessert.

Strawberry Icebox Pie

graham cracker pie crust

package(s) cream cheese, 8 oz

box(es) strawberry Jell-O, 3

box(es) frozen strawberries, 10 oz, thawed, drained, sliced (1 cup needed)

package(s) Cool Whip, 8 oz

Chocotorta is a classic no bake Argentinian cake recipe that layers coffee-dipped chocolate cookies with a smooth dulce de leche cream cheese mixture. This recipe uses homemade chocolate wafer cookies and homemade dulce de leche for a delicious and easy Argentinian dessert. It&#039;s an icebox cake inspired by Italian tiramisu - and the flavors only get better with time!

Chocotorta

(16 ounces) cream cheese (room temperature)

(14 ounce can) dulce de leche (room temperature)

375 mL (1½ cups) strongly brewed coffee (room temperature)

batches (840 grams, 14.8 ounces) chocolate wafer cookies

108 mL (¼ cup + 3 Tablespoons) heavy cream

chocolate

can of dulce de leche

Line an 8 x 8 x 2.25 inch (20 x 20 x 5.7 cm) metal baking pan with two crosswise pieces of parchment paper, leaving an overhang on all sides to lift out the cake.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium speed until smooth and creamy. Scrape down the bowl. Add the dulce de leche and mix on medium speed until fully incorporated and no lumps remain. Turn mixer to high and beat for 30 seconds. Set aside.

Place the cooled coffee into a shallow container with a flat base. Dip each cookie into the coffee, flipping to make sure both sides are wet. Place the first cookie into the corner of the pan. Continue the dipping process, lining the base of the pan with a full layer of coffee dipped cookies.

Scoop ⅕ of the dulce de leche mixture (approximately 170 grams, if using a digital scale) onto the cookie layer. Using a small offset spatula or the back of a spoon, spread the dulce de leche cream in an even layer, fully extending it to the edges of the pan.

Cover the dulce de leche cream layer with another layer of coffee dipped cookies, pressing each cookie gently into the cream layer.

Repeat this process, alternating layers of coffee dipped cookies with additional 1/5 portions of the dulce de leche cream until both are gone, ending with a layer of cookies on top. You should have 6 layers of cookies and 5 layers of dulce de leche cream. Place into the refrigerator to chill for a minimum of 30 minutes before making chocolate ganache.

In a two quart saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, and then gently and slowly whisk until all chocolate has melted and no lumps remain. Pour ganache onto top of cake and use a small offset spatula to smooth ganache flat. Cover the pan with aluminum foil, making sure not to let foil touch the ganache layer. Place in refrigerator to chill 4 hours or overnight.

Using the parchment paper, lift the cake out of the pan and place on a serving platter. Cut away the excess parchment paper prior to serving.

If desired, prior to serving use a 16 inch piping bag fitted with an open star tip (I used a Wilton 4B) to pipe room temperature dulce de leche in a decorative border around the cake. To make the shell shapes as pictured, hold piping bag at a 45 degree angle. Place tip near cake border, squeeze firmly to make a star, and then stop squeezing and lower tip while pulling towards center of cake to form a point. Optional - add chocolate pearls along the edge as additional decoration.

Milk and Cookies Icebox Cake

(13-ounce) packages Chips Ahoy! Cookies

(8-ounce) packages cream cheese,

sugar

vanilla extract

heavy whipping cream

With a mixer, beat the cream cheese until perfectly smooth. &nbsp;Add the powdered sugar and vanilla and mix well. &nbsp;Gradually pour in the whipping cream and then turn the mixer on high and beat until soft peaks form. &nbsp;

Add a layer of cookies in the bottom of a 9x13-inch baking dish. &nbsp;I used about 15 cookies on each layer plus about 5 broken cookies to fill in the space - for a total of 20 on each layer. &nbsp;(See the illustration on the website.)&nbsp;

Add about 1/3 of the whipped cream in dollops across the cookies.  Spread it until it evenly covers the cookies.  It may be necessary to hold the cookies in place with your other hand while you smooth the mixture over them.  Once they&#x27;re covered, the whipped cream will hold them in place.  

Repeat with another layer of cookies, another layer of whipped cream, a 3rd layer of cookies, and top it with the last of the whipped cream. &nbsp;Crumble the remaining cookies over the top. &nbsp;Wrap tightly in plastic wrap and chill in the refrigerator at least 8 hours or overnight to allow the cookies to soften. &nbsp;

Once the cookies are soft, slice and serve. &nbsp;Keep refrigerated. &nbsp;

Light and fruity, this Strawberry Icebox Cake is such a treat! And it doesn&#39;t get any easier than this 3-ingredient, one-pan, no bake dessert!

Easy Strawberry Icebox Cake (only 3 ingredients!)

tub whipped topping (Large tub, 16 oz)

Graham Crackers

strawberries (sliced)

Spread a layer of whipped topping in the bottom of your baking dish, about 1/2" thick.

Add a layer of graham crackers, covering the whipped topping as much as possible. You may need to break the graham crackers into smaller pieces to fit.

Add another layer of whipped cream.

Lay a layer of sliced strawberries.

Repeat until the baking dish is full. For us, this was three rounds of the layering described above.

Cover and refrigerate until ready to serve, or at least 3-4 hours.

https://www.youtube.com/watch?v=Zwx9bxLrygY

An easy no bake dessert that you can whip up in one pan! Perfect for summer parties!

FULL RECIPE: https://thesoccermomblog.com/strawberry-icebox-cake/

3 Ingredient Strawberry Icebox Cake

Papa’s Lemon Icebox Pie

Nilla Wafers(about 50 cookies)

unsalted butter (melted)

lemon juice (2 to 3 lemons)

sweetened condensed milk

cream of tartar

salt

Preheat the oven to 325°F. Crush Nilla Wafers using a food processor or by placing the cookies in a zip-top bag and using a rolling pin.

Combine the cookie crumbs with melted butter in a medium bowl. Press the mixture into the bottom and sides of a 9-inch deep dish pie plate to form the crust. (I like to use the bottom of a dry measuring cup for this.) Set aside.

Separate the eggs. Set the whites aside.

Whisk the yolks in a medium bowl until smooth. Add the sweetened condensed milk and lemon juice and whisk to combine. Pour into the pie crust.

Bake for 25 minutes.

Add the egg whites to a very clean bowl. Beat on low until frothy. Add the cream of tartar and salt. Increase speed to medium and continue beating until fluffy.

Gradually add the sugar and continue beating until firm but glossy peaks form. (The meringue should be thick but still soft enough that the peaks bend.)

Spread the meringue on top of the hot pie filling, being sure to cover the entire pie to the crust with meringue.

Return to the oven and bake for 15 to 20 minutes or until the meringue is just starting to turn golden brown. Chill before serving, if desired.

Great recipe, tasty and beautiful!  Thanks for the recipe!

My mom always made this but she added a ton e of cool whip into the filling. I also add blueberries and some nilla wafer crumbles. So there’s options! One of my very favorite pies and so easy! Thank you!

Thank you so much for sharing this recipe! It was fabulous! It was easy to make and one of the best things I have had in a while. Thanks again!

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